This Gluten Free Sausage Gravy is so easy to make and packed with flavor. Creamy, thick, and so delicious! A classic made paleo, dairy free and just as good!
I'm super excited to share this recipe! It's been in my brain for a long time and it's finally good enough to share. My dad taught me how to make sausage gravy when I was pretty young and it became a regular breakfast for us when I stayed with him on the weekends. Of course it contained lots of flour, milk and was served over canned biscuits. This version, on the other hand, is made gluten and dairy free and is just as delicious! A favorite I knew I wanted to makeover and I'm so pleased with the results!
Ingredients for gluten free sausage gravy
Breakfast sausage- this is the base of the gravy and an important part. I have a homemade sausage I like to use, but store bought works as well. You want to buy ground sausage, not pre-cooked.
Sage and fennel- this additional spices really elevate the gravy and make it full of flavor
Fat of choice- if needed, use coconut oil or ghee to help mix with the flours to make the roux.
Tapioca flour and Almond flour- the mixture of these two helps thicken the sauce perfectly. Almond flour cannot be used exclusively
Almond milk- or other dairy free milk of choice. I like almond milk, but coconut, oat or any milk you use will work here.
(Alternative to almond and tapioca flour) Cassava flour- This replaces both the almond and tapioca flour and thickens the sauce perfectly.
How to serve sausage gravy
This can be served over crispy potatoes, the crunch adds a nice little touch. Classically it's served over biscuits, and I've even served it with paleo bread that's hot and sliced.
I'd love to hear your favorite way to enjoy it!
Storing and reheating sausage gravy
Store covered in the fridge for up to a week. To reheat, place in a pan with a small amount of almond milk to help thin it out and warm over medium heat until ready to serve.
You will love, love, love this recipe! It's filling, comforting, and tastes amazing! Here are my Easy Paleo Biscuits if you don't want potatoes as the base.
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Gluten Free Sausage Gravy
Ingredients
- 1 pound ground breakfast sausage
- 1 teaspoon dried sage
- 1 teaspoon fennel seed
- 3 tablespoons fat of choice if needed
- 1 tablespoon almond flour
- 2 tablespoons tapioca flour
- 2 ½-3 cups almond milk
- 4 medium russet potatoes diced and pan fried
Instructions
- In a large skillet brown breakfast sausage over medium heat. Add the sage and fennel while it's cooking. Once it's cooked, transfer it to a plate or bowl.
- Add some fat to the pan if there isn't already any left from the sausage. You'll want about 3 tablespoons total. You can use coconut oil, ghee, bacon grease, or whatever your preferred fat is.
- Stir in the almond and tapioca flour and mix it well with the fat- still on medium heat.
- Stir in the milk and cook until sauce has thickened. Use a whisk if necessary.
- Mix the sausage back in and serve immediately over potatoes.
Notes:
Nutrition Information
Leigh-Ellen says
Can I use arrowroot powder instead of tapioca flour?
Jessica DeMay says
Yes! That should work! Enjoy 🙂
Deb says
I just made sausage gravely with breakfast potatoes; which by the way is my favorite of all time but never eat it bc of nutrition, it was AMAZING! Thank You for all the time it took to recreate this childhood favorite!
Jessica DeMay says
You are welcome, Deb! Thank you for trying it and for the great feedback! I'm so glad you love it! 🙂
Amy C says
Do you have a trick to making the perfect fried potatoes? Mine are either too mushy or too hard!
Jessica DeMay says
Hi Amy- I find that frying them in plenty of fat in a healthy nonstick skillet works best. My friend Amy also has a post on it where she finishes them in the oven. They look perfect:http://www.wholesomelicious.com/make-perfect-skillet-potatoes/ Hope that helps!
Amy says
Why use both almond flour and tapioca flour? Definitely going to be making this this week! I love trying your recipe ideas for getting me out of a Whole30 rut!
Jessica DeMay says
Hi Amy- it's just the combination I found that works. I tried just tapioca and it didn't work, but with that little bit of almond flour it did. I hope you try it and love it!
Taesha says
So perfect for all those people deep into JanuaryWhole30! looks heavenly for the rest of us too!
Jessica DeMay says
Thanks, Taesha! Yes, I think everyone will like it- Whole30 or not 🙂
Becky Winkler (A Calculated Whisk) says
Can't wait to make this for my fiancé! He's going to love it.
Jessica DeMay says
Thanks, Becky! Hope he enjoys!
Jamie says
Can you sub coconut flour and coconut milk for the almond if you have an allergy? Thanks!
Jessica DeMay says
Hi Jamie- I think that should work, but maybe only use 1/2 tablespoon coconut flour. I hope you enjoy it!
Jamie says
Thank you!! I can't wait to try it! I'll let you know how it turns out with the coconut substitutions 🙂
Jessica DeMay says
You're welcome! Yes, let me know 🙂
Emily @ Recipes to Nourish says
Oh. My. Goodness. Yes please! I wish I had this for breakfast tomorrow! LOVE all of that beautiful gravy!
Jessica DeMay says
Thanks, Emily!
Hannah Healy says
Yum! The rumbles in my tummy are telling me I need this in my life now!
Jessica DeMay says
Thanks, Hannah!
Carrie Forrest says
Wow, this puts a whole new definition on healthy comfort food! Congrats.
Jessica DeMay says
Thanks, Carrie! I like to test those limits! 🙂